Pickled Mackerel (Caballa en Escabeche)
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Ingredients
- 500 g mackerel fillets
- 1 onion, finely sliced
- 3 garlic cloves
- 2 bay leaves
- 100 ml sherry vinegar
- 100 ml olive oil
Nutrition (per serving)
- Calories
- 507 kcal
- Protein
- 24.1 g
- Carbohydrate
- 4.3 g
- of which sugars
- 2.4 g
- Fat
- 43.2 g
- of which saturates
- 7.4 g
- Fibre
- 0.7 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the mackerel fillets. Heat a little of the olive oil in a frying pan and fry the mackerel, skin-side down, for 3-4 minutes until the skin is crisp, then turn and cook for a further minute. Lift into a shallow dish.
- 2
Add the onion and garlic to the pan and cook for 5 minutes until softened.
- 3
Stir in the bay leaves, vinegar and remaining olive oil and bring to a simmer for 2 minutes.
- 4
Pour the hot pickling liquid over the mackerel, making sure it is well covered.
- 5
Cool, then chill for at least 2 hours before serving with bread.
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